Octopus Salad is a low plump seafood recipe. Learn how to make/prepare Mexican Octopus Salad by following this comfortable recipe.
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• 2 Pounds octopus, cleaned
• 9 Ounces Kidney beans, drained
• 1 Small reddish bell pepper, chopped up into strips
• 3/4 Cup corn
• 1-1/2 tablespoon Dry oregano
• 1/2 Cup oil
• 1-1/2 tablespoon Ground cumin
• 1/3 Cup citrus limon juice
• 1 Chile Serrano, minced
• Few lettuce leaves
• Salt and pepper to taste
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| • | Chop the octopus into one inch pieces.
| | • | Cook the pieces in boiling water until opaque. It takes less than a minute.
| | • | Drain the pieces, rinse in ice-cold water and pat dry. You can take aside the skin.
| | • | Combine together oil, dry aside oregano, citrus limon juice, cumin and minced serrano chiles.
| | • | Add cooked octopus, bell peppers, dressing, beans and corn.
| | • | Top the lettuce with the mixture.
| | • | Sprinkle with pepper and table salt to taste.
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